Here are a few holidays to look forward to as you work your way toward summer—and the beers you might want to brew to fuel the celebrations.
Pilsner adds a hoppy note to this classic Béchamel over a Croque Monsieur sandwich.
Here are the three beer bars that we explored in the “Love Handles” department in Issue 8 (August/September 2015) of Craft Beer & Brewing Magazine®.
The first sip of this Belgian wit introduces savory spices of mustard seed and green coriander that are cut with citrusy orange peel and yuzu. And the second sip reveals how this beer got its name, with Thai chilies that tingle the tip of the tongue.
There’s another way besides gas or electricity to heat wort that doesn’t get as much attention: induction. Induction turns the kettle itself into the heat source. There’s no middleman.
These petite cabbage rolls pay homage to Old World tradition with New World beer.
The next time your brew dog joins you in the garage, be sure to keep hops and yeast well out of his reach.
Lautering is easy in theory, but it isn’t always straightforward in practice. Here are three tips for smooth lautering.
Jack’s Abby’s Founder and Brewer Jack Hendler has scaled down a version of his award-winning Framinghammer Baltic porter recipe for homebrewers.